Energy Bites

8 oz pureed dates
1/2 c honey
1 tbsp chia seeds (opt)
1 tbsp ground flax (opt)
pinch of salt
1 1/2 c o.f. oats
1 c shelled pistachios
1 c dried cranberries
1/3 c chocolate chips (opt)

Mix together. If you are amazing...make them into small ball. If not, eat loose like granola.

Chocolate Truffle Pie

Crust:
1/2 c dates
1 c raw pecans
3 Tbsp cocoa
1/2 Tbsp coconut oil
1/2 tsp vanilla

Filling:
1 can full fat coconut milk
3 Tbso coconut oil
1 c chocolate (I used choc chips)
1 Tbsp vanilla
1/8 tsp cinnamon

Crust: Grind pecans until coarse meal. Process dates until creamy. Mix all crust ingredients together and press into 5x7 pan.
Filling: Cook coconut milk and coconut oil on stovetop until it starts to bubble (not boil). Remove from heat and add remaining ingredients. Return to stove and simmer for 3 minutes, stirring constantly. Pour over crust and freeze for 3 hrs. Let sit at room temp for 15 minutes before serving. Keep frozen.

Lemon Basil + Grilled Corn Pasta

4 servings pasta (I used rotini)
2 large ears of corn
30-40 grape or cherry tomatoes
3 cloves garlic, minced
1-2 tsp honey
1/3 c fresh lemon juice
1/3 c evoo (I did 1/2 water 1/2 oil)
1/2 tsp salt
pepper (to taste)
3 Tbsp basil

Cook pasta and drain. Grill or cook corn. Cut kernels off cob. Roast tomatoes on bbq or on baking sheet for approx 8-10 min in oven at 350. Mix remaining ingredients together for dressing. Put tomatoes and corn in with pasta. Pour 3/4 dressing on pasta and use rest as needed.

To make this a main dish, just add chicken!